Vendhaya Keerai Poriyal | How to make Vendhaya Keerai Poriyal | Fenugreek leaves Stir Fry | Methi Bhaji Recipe | How to make Methi Bhaji | Methi Subzi Recipe
Recipe Video in English – Methi Bhaji / Fenugreek leaves Stir Fry
Recipe Video in Tamil – Vendhaya Keerai Poriyal
Vallarai Keerai Poriyal
Era Keerai Poriyal
Mulai Keerai Poriyal
Spinach Thuvatal
Vendhaya Keerai Poriyal | Fenugreek Leaves Stir Fry
Ingredients
- 1 large bunch Fenugreek Leaves roughly 2 cups tightly packed
- 1/2 cup Onion chopped
- 5 cloves Garlic crushed
- 1 long Dry Red Chili
- 1/2 tsp Mustard seeds
- 1/2 tsp Split Black gram
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida powder optional
- 1/4 tsp Turmeric powder
- 1/4 cup Fresh coconut grated
- 3/4 tsp Salt or to taste
- 2 tsp Oil
- 1/4 tsp White sugar or Palm sugar crystals
Instructions
- Heat oil in a pan splutter mustard, split black gram, cumin seeds, dry red chili and curry leaves. Add the chopped onions and garlic, fry for a minute over medium flame.
- Now add the chopped fenugreek leaves along with sugar, turmeric and asafoetida. Saute till it wilts slightly, add salt and fry for couple of minutes and switch off. Garnish with fresh grated coconut and toss to mix.
- Serve hot as a side for rice.
Notes
- Sugar is mainly added to keep the leaf green even after wilting and to minimize the bitter flavor.
- Grated coconut is optional and is added to reduce the bitterness.
- You can also use almond flour for garnish instead of coconut.
- Garnishes like roasted crushed peanuts or coarsely crushed Dalia can also be used instead of coconut to make it more healthy.
Tender stalks of fenugreek are very much edible, so try to use them in the preparation. Cut off the hard stalks along with the roots and discard. Wash them thoroughly in cold water and rinse for a couple of times. Chop them finely and keep aside. Heat oil in a pan splutter mustard, split black gram, cumin seeds, dry red chili and curry leaves. Add the chopped onions and garlic, fry for a minute over medium flame.
Now add the chopped fenugreek leaves along with sugar, turmeric and asafoetida. Saute till it wilts slightly, add salt and fry for couple of minutes and switch off. Garnish with fresh grated coconut and toss to mix. Serve hot as a side for rice.
Notes
- Sugar is mainly added to keep the leaf green even after wilting and to minimize the bitter flavor.
- Grated coconut is optional and is added to reduce the bitterness.
- You can also use almond flour for garnish instead of coconut.
- Garnishes like roasted crushed peanuts or coarsely crushed Dalia can also be used instead of coconut to make it more healthy.
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